Quick Ramen Noodle Soup
This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
I was really tempted to call this something like “faker’s ramen noodle soup” because instead of the 3 days that an authentic ramen requires, this one takes about 15 minutes and has a ton of flavor.
Despite its short cooking time, we start with a ton of aromatics as the base and add plenty of umami so it takes on a deeply rich flavor, without a long simmering time!
So if you’re a fan of ramen soup but don’t feel like spending three days simmering chicken bones and pork bones, definitely give this one a try!
Start by adding minced garlic, sliced scallions, grated ginger, oil, and sriracha to a big soup pot:
Cook for about a minute, until the scallions have softened and the garlic smells aromatic.
Then add chicken stock (or broth) and beef stock:
As I mention in the video above, I like adding a mix of the two broths because it keeps the flavor of the soup from being one-note.
Next, add soy sauce and fish sauce to the pot:
These are the secret ingredients that give the broth a depth of flavor and complexity.
Finally, drop in some ramen noodles, and eggs if you’re making them, and cook for three minutes:
Serve the ramen with extra scallions, or any other toppings you wish to add.
Enjoy, my friends!
Quick Ramen Noodle Soup
- 1 tbsp neutral oil
- 1 tbsp minced garlic
- 1/2 tsp grated ginger
- 4 scallions sliced (white and green parts)
- 1/2 tsp chili sauce or sriracha
- 3 cups chicken stock
- 3 cups beef broth
- 1 tbsp fish sauce*
- 1 tbsp soy sauce
- 1 cup water
- 4 eggs optional
- 12 ounce package ramen noodles
- Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
- Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
- Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
- Serve and enjoy!
Post originally published in February 2014. Updated with new photos, writing, and a video in December 2017.